Filter
Reset
Sort ByRelevance
Emily Hughes
Casserole with eggplant and white beans
Oven dish with aubergine, mozzarella, basil, white beans with tomato and Parmigiano Reggiano, served with ciabatta.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C. Cut the aubergines into long slices of ½ cm.
-
Place the slices on a baking sheet covered with parchment paper, drizzle with the oil and sprinkle with salt and pepper.
-
Bake for about 10 minutes in the oven.
-
Meanwhile cut the mozzarella into thin slices, grate the Parmesan cheese and cut the basil coarsely.
-
Remove the eggplants from the oven. Cover the bottom of the greased baking dish with 1/3 of the aubergines.
-
Divide here half of the beans with tomato, half of the mozzarella, 1/3 of the basil and 1/3 of the aubergines.
-
Repeat and sprinkle with the Parmesan cheese.
-
Bake in the middle of the oven in about 25 minutes until golden brown and done. Remove from the oven and sprinkle with the rest of the basil.
-
Serve with the ciabatta.
-
50 minMain dishdough for savory pie, Red pepper, orange, extra virgin olive oil, garlic, dried Italian culinary herbs, cod fillet, flour, Eggs, whipped cream, grated Gruyère,Mediterranean cod quiche -
35 minMain dishdough for savory pie, gherkin sweet-and-sour, bunch onion, half-to-half-chopped, Spice meatballs, French mustard, Thousand Islands salad dressing, mixed salad,Meatloaves -
40 minMain dishunpolished rice, zucchini, onion, Red pepper, tuna in olive oil, tomato paste, paprika,zucchini stuffed with tuna -
30 minMain dishrice, Broccoli, egg, onion, salmon fillet, oil, curry powder, cook's cream, coffee cream,rice with smoked salmon and egg
Nutrition
580Calories
Sodium30% DV720mg
Fat40% DV26g
Protein50% DV25g
Carbs18% DV55g
Fiber48% DV12g
Loved it